Stuffed Peppers with Pangasius and Rice

 Ingredients: 500-600 g pangasius, 100-125 g rice, 2-3 onions (depending on size), 8 bell peppers, a bunch of dill, fish seasoning, oil (to taste, not too much)

To prepare this delicious recipe, the first step is to ensure we have everything we need. We start with a medium onion, which we will grate, thus obtaining a fine texture that will enrich the aroma of our dish. In a frying pan, we heat a little oil, enough to cover the bottom, and add the grated onion. We let it sauté over medium heat, stirring occasionally, until it becomes translucent and starts to release an inviting aroma.

Once the onion is ready, we add a cup of rice, mixing well to coat it evenly with the aromatic oil. We let the rice glisten for a few minutes, allowing it to absorb the flavors developing in the pan. Then, we pour a cup of water over the rice and let it boil. After the water has started to boil, we cover the pan with a lid and reduce the heat, letting the rice absorb the liquid for 10-15 minutes, until fluffy.

In the meantime, we take care of the fish. We cut it into small cubes, but we can also opt for larger pieces, depending on preference. Once the rice is ready, we add the fish cubes to the pan, seasoning with salt and pepper to taste. We also add chopped dill, which will bring a fresh aroma to the dish. This combination of rice, fish, and herbs is perfect for stuffing the peppers.

We prepare the peppers by choosing medium-sized ones, cutting off the top and removing the seeds from inside. We fill each pepper with the rice and fish mixture, making sure they are full but not overloaded. In addition to the eight peppers, we also add a suitably sized zucchini, cut into slices or cubes, to enrich the dish with a crunchy texture and a sweet taste.

For the sauce, we mix oil with water, adding our favorite spices, including 2-3 bay leaves, which will infuse the dish with a deep aroma. We pour the resulting sauce over the stuffed peppers and zucchini, ensuring they are well covered. We preheat the oven to 180 degrees Celsius and place the peppers in a baking dish, letting them bake for 30-40 minutes, until they become tender and take on a golden color.

Finally, we take the peppers out of the oven, letting them cool slightly before serving. This recipe is not only tasty but also full of colors and flavors, perfect for a family meal or a special occasion. Enjoy your meal!

 Tags:  onion rice pepper oil over stuffed peppers gluten-free recipes lactose-free recipes